How Green Coffee Bean Formation Impacts the Flavor Profile of the Roasted Coffee

While working as a professional coffee taster and quality controller with several of the top coffee companies in Kenya, cupping hundreds of coffees every day for many, many years, I found that certain physical characteristics in the formation of the green beans consistently produced very specific and identifiable qualities in the profile of the resulting roast. In this article we are going to share our experiences as to how these various flaws in the physical formation of green coffee beans can help you understand the cause of resulting cup and, therefore, help you with your green bean …

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